Bright, tangy, and full of fresh basil, this simple sauce is the secret to any great seafood platter. Think of it as summer in a bowl - sharp with lemon, creamy from the egg yolks, and lifted by a touch of anchovy and garlic. Perfect for long lunches and warm coastal afternoons.
Basil Seafood Sauce
Ingredients
- 2 egg yolks
- Pinch of salt
- 1 tbsp Dijon mustard
- 250ml oil, sunflower or mild olive oil
- 1 clove garlic, grated
- 2 anchovy fillets, finely chopped
- Juice of 1 lemon & some zest
- 2 cups basil, roughly chopped
Method
1. Place all ingredients except the oil and basil into a jar.
2. Blend with a stick mixer and gradually add oil.
3. Blitz in pulses to make a thick mayonnaise consistency.
4. Add the basil and blend until smooth and bright green.
5. Season with more lemon and salt to taste.
6. Serve with a seafood platter.
Photography by Martina Gemmola
Food styling by Karina Duncan
